I don’t mean to insult the Mexican cuisine by naming this a Mexican Crockpot. I realize it’s a very Americanized version of calling something Mexican. So yes this is an American calling their food Mexican but I thought it described the dish best so please don’t be insulted 🙂

Making lunches for the whole work week is a hassle. To make it easier on myself I usually make a big crockpot to use as my lunches for the week. Sure by the 4th or 5th day you may get sick of it, but that’s a great day to pick something up or go out to lunch. Only buying lunch once a week… not bad for a tight budget & healthy life-style!

This recipe is very easy. Use it solely as a guideline. Remove any veggies, spices or grains you don’t like & add any in that you do! For example I’ve made similar crockpots adding quinoa & zucchini & using enchilada sauce instead of salsa.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.